Tongue & Cheek's Kitchen Collab with Brandon McGlamery Brought Rabbit in Every Form
Last night was the kick off this summer's session of Kitchen Collab at Tongue & Cheek. Chef Jamie DeRosa and Chef Brandon McGlamery of Luma on Park and Prato in Winter Park joined forces on one grand menu. Unlike other chef collaborations you may see, where the duo of chefs switch off on courses, these two chefs had their hands on each dish from a multitude of text messages, calls, and emails. For this iteration of the dinner series, DeRosa is focusing on Orlando and wants people to "think outside the mouse" and on the region's other dining options.
Photos by Carina Ost
When he began the series last year he focused on Broward and Palm Beach County and Chef Paula DeSilva was in attendance, as she was a previous collaborator that kicked it off last time around. Short Order was also invited to taste the two talents merge in this one night only dinner event.
The evening began with Gin & Juice cocktails -- laid back! -- and passed bites of cod brandade churros, lardo wrapped shishito, chorizo croquetas, and a favorite of all was a corn blini, covered with a buttery bone marrow custard and topped with cavaiar and a pickled shallot. It was a real pop and that custard was like mother's milk.
Topped with caviar
The meal began with a salt and sugar cured cobia it was the spicy melon sorbet that cooled the dish and brought rich sweetness and heat while a consomme was poured on top to balance it out.